Slow Cooker Maple Mustard Chicken Thighs

Ingredients

• 800 gram chicken thigh fillets
• 300 gram baby carrots
• 3 tablespoon maple syrup
• 2 tablespoon wholegrain mustard
• 1 tablespoon dijon mustard
• 1 tablespoon apple cider vinegar
• 2 teaspoon minced garlic
• 1 teaspoon salt

Instructions

1. 1Tip the chicken and baby carrots into the slow cooker.
2. 2Add the maple syrup, both mustards, vinegar, garlic and salt straight on top.
3. 3Put the lid on and cook on low for 5 and a half hours.
4. 4Freezer bag version: tip all the raw ingredients into a large zip-lock bag and freeze flat for up to 3 months, then cook from frozen on low for 7 hours. Cooked leftovers keep 3 days in the fridge or 3 months in the freezer; reheat in the microwave for 3 minutes.